Three Days of Dough, Destiny, and Galbani Greatness in Orlando
By Brian Hernandez, USPT Dir., PMQ Assoc. Editor
There is a particular magic to Italian food culture. The kind that makes grown adults tear up over a wheel of Parmigiano 
cracked open like buried treasure. The kind that turns mozzarella into mythology. At the Galbani Professionale Pizza Cup, held last week at the Pizza Tomorrow Summit and Florida Restaurant Show, that spirit took over Orlando for three full days. Everywhere you turned, someone was summoning their inner pizzaiolo like an Italian Nonna whispering “Mangia” directly into their soul.
Alejandro Burgaleta of The Pizza Point in Miami, was crowned grand champion in the fourth annual event, after capturing first place in the Pizza Classica category. That qualified him for a grand prize trip to represent PMQ’s U.S. Pizza Team at the World Pizza Championship next spring in Parma, Italy. Victory was especially sweet for Burgaleta, since his winning entry, dubbed the Sophia, was inspired by his wife and baby daughter. But we’ll get to that. First, let’s take a day-by-day look at the most successful Galbani Pizza Cup yet.
DAY 1: THE RISE OF THE DOUGHS
The first day began the way every great Italian tale begins. With passion, fire and cheese. Always cheese. In the Pizza in Teglia (Pan) division, Nick Swanson of Urban Field Pizza in Longmont, Colorado, stepped into the spotlight armed with Detroit-style dough and the flavors to back it up. “I love what I do,” Swanson said. “I love our pizza. We’re just trying to show Colorado pizza some love right now.”
His winning creation was a Banh Mi-inspired pizza—not Italian in origin, but absolutely Italian in spirit. Italians respect bold flavors and a tight narrative, and Swanson delivered both. He wanted people to “taste it and be like, wow, that’s something I’ve never seen before.” The ingredients came rapid-fire: “Kewpie mayonnaise…Vietnamese marinated pork…pickled daikon…chili crunch…Thai basil and scallion.” A multicultural flavor opera with Motown crust as the stage.
Meanwhile, the speed events were underway. Fastest Pie Maker went to Patt Miller of Pizza Patt’s in New Vienna, Ohio, a man who handles dough with the swagger of someone who has survived more Friday-night rushes than most Roman bakers. “It’s how fast you can stretch five doughs to 10 inches,” Miller said, “something I’ve been competing at for over 20 years.”
Then came Fastest Box Folder, where Roberto Ramirez of Yeah Buddy Pizza in Jackson, Wyoming, transformed cardboard into performance art. “We only have 12-inch boxes at the shop…so I always get psyched out about the 14-inch but [I’m] pretty happy, stoked overall with my performance.” Anxiety conquered. Boxes folded. Honor secured.
DAY 2: PASSPORTS TO PARMA
Day 2 is where the mozzarella stretches farther, the emotions run hotter, and the stakes climb fast. Two competitors would earn the ultimate prize: a trip to Italy, one for culinary excellence and one for freestyle acrobatics.
In Pizza Classica, Alejandro Burgaleta of The Pizza Point in Miami arrived with a pie rooted in family. “My pizza was inspired by my daughter,” he said. “When my wife was pregnant, she was having constant cravings for peach jelly.” He added, “Both my baby and my wife helped me develop the recipe. It was amazing.”
He built the pie on a smooth white cream base topped with Galbani Premio; pancetta for salty crispness; peppers for brightness; fresh arugula for snap; goat cheese crumble for tang; and a glossy ribbon of peach jam straight from his daughter’s cravings. Sweet, savory, creamy, salty, crisp, and fresh. A little family, a little Miami, a little Italy. The judges felt 
the heart in it, as did Burgaleta’s infant daughter, who accompanied him to the podium with no idea why everyone was cheering. It is the kind of moment she will never remember to forget.
The room leaned forward as Largest Dough Stretch began, that collective inhale people take when something big, stretchy and ridiculous is about to happen. Wilhelm Rodriguez of Papa’s Pizza in Puerto Rico, already a world champion, handled his dough like a man born with flour in his veins. But even heroes get nervous. Rodriguez recalled, “I was thinking that I was short on time…so I started talking to myself, you know, like calming my nerves and just start doing what I know how to do.” His secret weapon? “You have to cut your nails very, very short, and you have to use the nail file.”
Then came Freestyle Acrobatics. Patt Miller returned to center stage with the calm of a veteran and a secret he had not 
shared with anyone. While flipping dough overhead, he admitted, “I knew I was gonna light a dough on fire.” He kept that stunt tucked away until the moment mattered. When he finally unleashed it, the move landed cleanly and sealed his win with heat to spare. Only true competition could make a man fear spontaneous combustion by dough friction.
But Miller’s advice remains evergreen. “Competing is the absolute best way to get involved in the pizza industry…I’ve met fellow pizza makers from around the world… connections that have lasted me 25 years.”
DAY 3: FAMIGLIA, DOUGH, AND DESTINY
Day 3 carried a real sense of famiglia. Pizza for Two became a celebration of teamwork as Enrico Aguila and Antonio 
Aguila of Uncle Rico’s Pizza in Fort Myers, Florida, took first place. Enrico said, “This is the first time that I compete with and alongside my son…and to win first place in this first competition, it’s like, it’s a huge honor,” Enrico said.
Antonio added, “Competing with my dad…showing me the ups and downs, the tricks of competition, I feel really good going forward.”
Their winning pie, a Lomo Saltado pizza, honored their Peruvian heritage. “It’s a traditional dish that’s very popular in Peru,” Enrico explained. Italian tradition welcomes adaptation. This one fit beautifully.
Then came the Young Pizza Maker competition, where the future of the industry stepped into the spotlight. Zoe Zabrowski of Much Ado About Pizza in Pleasanton, California took first place and nearly burst into tears. “I’m so excited. I felt like I was about to cry up there.”
Her winning pizza was Hawaiian-inspired. “I kind of just really wanted to put roasted mango on a pizza…apparently it won.” Her advice, delivered with pure Nonna confidence: “Don’t worry about the judges…Just make something you really want to make.”
THE CHEESE DON HIMSELF
Hovering over the event like a blanket of blue and green comfort was Platinum USPT sponsor Galbani Professionale. Senior Sales Director Jim Binner said it best: “We love the pizza community, and we love all the hard working people that are in it… you’re part of the family.”
Binner added, “Supporting this team and this industry means everything to us. These pizza makers put their heart into what they do, and we’re proud to stand behind them every step of the way.” He takes special pride in handing out the awards on behalf of the USPT and Galbani, treating the role as an honor rather than a duty.
LA FAMIGLIA WINS
By the end of three days, the truth was clear. This wasn’t just a competition. It was a gathering of a global famiglia united by dough, fire and cheese.
Roberto Ramirez captured it simply. “I found this kind of new, welcoming family,” he said. “That’s who I want to be as a person, just willing to help people out…get them the best they can be.” Every competitor echoed it. Step up, try, learn and go home carrying a little more cheese wisdom than you came with. It is the USPT way, the Galbani way, the pizza way.
FULL RESULTS
DAY 1 RESULTS — NOVEMBER 18, 2025
Teglia (Pan Division)
• 1st Place: Nick Swanson, Urban Field Pizza and Market
• 2nd Place: Damiano Trupiano, Mangia e Bevi
• 3rd Place: Giovanni Labbate, Tievoli Pizza Bar
Fastest Pie Maker
• 1st Place: Patt Miller, Pizza Patt’s
• 2nd Place: John Alvarez, Cano’s Pizza Palace
• 3rd Place: Nick Harper, Peace of Pie on Hartwell
Fastest Box Folder
• 1st Place: Roberto Ramirez, Yeah Buddy Pizza
• 2nd Place: Patti Taylor, Taylors’ Pizza House
• 3rd Place: Michael P. LaMarca, Master Pizza
DAY 2 RESULTS — NOVEMBER 19, 2025
Pizza Classica
• 1st Place: Alejandro Burgaleta, The Pizza Point – Miami
• 2nd Place: Oleh Buk, San Matteo
• 3rd Place: Rico Lunardi, Slice on Broadway – Beechview
Freestyle Acrobatics
• 1st Place: Patt Miller, Pizza Patt’s Slice House – Café – Creamery
• 2nd Place: John McCaffrey, Yellow Bridge Brewing Co.
• 3rd Place: Roberto Ramirez, Yeah Buddy Pizza
Largest Dough Stretch
• 1st Place: Wilhelm Rodriguez, Papa’s Pizza, Puerto Rico
• 2nd Place: Nicholas Harper, Peace of Pie on Hartwell
• 3rd Place: Patt Miller, Pizza Patt’s Slice House – Café – Creamery
DAY 3 RESULTS — NOVEMBER 20, 2025
Pizza for Two (P42)
• 1st Place: Enrico & Antonio Aguila, Uncle Rico’s Pizza, Fort Myers, FL
• 2nd Place: Michael DeNunzio & Haley Dalton, Fine Folk Pizza, Fort Myers, FL
• 3rd Place: Alejandro Burgaleta & Jose Ahmed Flores, The Pizza Point – Miami & @crust_lovers, Sanford, FL
Young Pizza Maker Division
• 1st Place: Zoe Zabrowski, Much Ado About Pizza, Pleasanton, CA
• 2nd Place: Lillianne Covert, Viola’s Pizza Company, Viola, TN
• 3rd Place: Gabriel Ramirez, Yeah Buddy Pizza, Jackson, WY
